| Prep Time | 10 mins |
| Cook Time | 75 mins |
| Servings |
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Ingredients
- 8 medium potato thinly sliced (960 grams)
- 15 slices pepperoni (225 grams)
- 1 red onion thinly sliced (100 grams)
- 400 grams tinned tomatoes diced
- salt
- pepper
- 1 & 1/2 cups reduced fat mozzarella cheese grated (240 grams)
- 1 tsp dried Italian herbs (1 gram)
Ingredients
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Instructions
- Preheat oven to 190C/gas mark 5.
- Layer a third of potatoes over the bottom of a baking dish. Top with a third of the pepperoni, a third of the onion, a third of the tinned tomatoes and a third of the cheese.
- Repeat with the remaining ingredients to create three layers in total, with a final layer being cheese.
- Season the top with salt and pepper and sprinkle with dried herbs.
- Cover the dish with baking paper and wrap tightly with foil. Bake for 60 mins. Remove foil and baking paper and return to over for another 10-15 mins to brown cheese on top.
- Divide into 6 pieces, one piece is one serve.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.
Recipe Notes
This recipe contains 380 calories per serve.